Image provided by: University of Oregon Libraries; Eugene, OR
About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Dec. 29, 2016)
DECEMBER 29, 2016 // 13 A STORIA C ORNER D ELI A festive take on risotto dish Ԃ Local Ԃ Fresh Ԃ Gourmet See for full menu 304 37th Street | Astoria, OR 97103 503-325-7768 All orders take-out 3 8TH & L, ON THE S EAV IEW BEAC H APPROAC H 3 60-642-7880 NEW Y EAR’S EV E – C ALL TO RES ERV E! 503.436.1539 www.cafesweetbasils.com Cannon Beach Dining Trivia Night Eve ry Frid a y in o u r b a r 7pm 503.32 5.7414 b a ked a k.co m #1 12 th S treet, Asto ria , O R O U T 15% Discount Coupon on Food at the Shelburne restaurant & Pub 6HDYLHZ:$ƒ VKHOEXUQHUHVWDXUDQWFRP Patty’s Wicker Cafe On the Beautiful Necanicum River 503.755.1818 www.camp18restaurant.com Favorite stop to & from the Coast Breakfast & Lunch 600 Broadway Ste 7 & 8 -Seaside 503.717.1272 North Coast and Peninsula ILIES FAM OME! C WEL ul’s T. Pa 3 13 Pa c ific Hw y, Do w n to w n Lo n g Be a c h, W A 3 60-642-5555 • w w w.hu n gryha rb o r.c o m COM E S EE THE CHRIS TM AS V IL L AGE! CHAMPAGNE RISOTTO Servings: 2 dinner por- tions or 4 side dishes Start to finish: 45 minutes 2 large shallots, chopped (about 1/3 cup) 2 large cloves of garlic, chopped 2 tablespoons extra-virgin olive oil 4 tablespoons butter, divided 4 ounces mixed chopped mushrooms (A generous cup of cooked mushrooms) 1 cup Champagne 32 ounces unsalted chick- en stock 6 sprigs of fresh thyme, divided 1 generous cup Arborio rice Nutrition information per serving: 343 calories; 174 calories from fat; 19 g fat (8 g saturated; 0 g trans fats); 37 mg cholesterol; 475 mg sodium; 31 g carbohydrate; 2 g fiber; 4 g sugar; 12 g protein. joy g to en to the g right in dancin ar - thanks to New Ye BEE’S! I’m goin O I feel so - tic energe to thanks MR. DO ! OBEE’S MR. DO my ing t - tart ’s righ om s I’m Year cts fr ! u New prod BEES h wit OO a No me ches a morni , th nd ng I’ve anks t pains MR purch o prod for . DO ase uct OB d at s EE’S ! . D MR Find us on M AKE YOUR N EW Y EAR ’ S R ESOLUTION ! Always discuss with your healthcare provider prior to combining or substituting cannabis with or for your current medications. Lunch & Dinner Monday-Saturday Monday-Saturday Full & & Lite Meals Available Even though risotto is a simple rice dish, I associate it with special occasions. The key to risotto is setting up two pots, one for the chicken stock and the other for making the risotto itself. Keep the chicken stock warm so that it is absorbed quicker and doesn’t “shock” the risotto as you stir it in, little by little. Use a ladle to add 1/2 cup of the hot chicken stock to the rice. Stir frequently. Each time the stock is almost fully absorbed, add another 1/2 cup. Continue stirring and adding stock until rice is creamy yet still a little firm to the bite. (It may not be necessary to use all of the stock.) The total cooking time, once the rice has been added, should not be more than about 25 minutes. To keep the rice slightly creamy, don’t wait until the last ladle full of stock is totally absorbed before pulling it off the heat and serving. Remove from the heat. Stir in the reserved thyme (leaves only) and the Parme- san cheese. Continue stirring until the cheese is complete- ly melted. Season with a touch of white pepper and salt if desired. Serve in flat bowls with a sprig of thyme. MR. DOOBEES Astoria’s Neighborhood “ S teak & S eafood” R estaurant Hungry Harbor GrillE 1 generous cup Parmesan Cheese, grated In a heavy-bottomed medium-size pot over medi- um-high heat, add olive oil and 2 tablespoons of butter. Immediately add shallot and garlic and stir for 3-4 minutes, or until the shallot is translucent and beginning to brown around the edges. Add rice to the shallots and garlic and stir vigorously for about 30 seconds until all of the rice grains are coated in oil. Let rice toast in the pan for about 3 minutes, stirring frequently. In a medium saute pan, add the remaining 2 table- spoons of butter and let melt. Season butter with salt and add mushrooms. Let cook down until lightly sauteed and set aside. In a second pot, warm chicken stock and 1/2 cup of Champagne over medi- um-low heat. Add 4 sprigs of thyme to infuse the stock. Add Champagne to the rice mixture and reduce heat to medium. Add in the sauteed mushrooms. Stir for 2 to 3 minutes, until most of the liquid is absorbed. Associated PRESS 2870 Ocean Avenue Raymond, Washington 1157 N. Marion Avenue Gearhart 503-717-8150 www.mcmenamins.com Mile Marker 56 across from the small cement plant 360-875-8016 AND 1410 40 th Street Seaview, Washington Highway 101 and Pacifi c Avenue www.mrdoobees.com This product has intoxicating eff ects and may be habit forming. Marijuana can impair concentration, coordination and judgement. Do not operate a vehicle or machinery under the infl uence of this drug. There may be health risks associated with consumption of this product. For use only by adults twenty-one or older. Keep out of reach of children. All advertised prices in this ad are “While Supplies Last”.
